INGREDIENTS 

350 g medium-sized shrimp, shell-on, head-on if possible

1 tablespoon oil

4 cups water

2 stalks lemongrass, bottom half only cut into 2” pieces, smashed

10 slices of galangal, cut into thin rounds (or ¾ teaspoon powdered galangal)

6 makrut lime leaves

1-3 Thai chilies, smashed

½ cup full-fat coconut milk

3-4 cups straw mushrooms (14.5 ounce can, drained, will do in place of fresh mushrooms)

¼ cup Thai chili paste (nam prik pao)

2 Tbsp fish sauce

¼ cup lime juice

A big handful of chopped sawtooth coriander (culantro) or cilantro

Jasmine rice or rice vermicelli noodles for serving

INSTRUCTIONS 

Peel shrimp and devein. Heat 1 tablespoon of oil in a stockpot over medium-high heat, and sauté the shrimp shells 1-2 minutes until they turn bright, deep orange.

Add water, scraping up any browned bits that are stuck to the pot, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. 

Strain the stock to remove the shells and return the stock to the pot. Bring to a simmer, then add lemongrass, galangal, makrut lime leaves, and chilies. 

Simmer, covered, for 5 minutes. Remove the herbs and discard.

Add the coconut milk, fish sauce, and chili paste and bring to a boil, stirring to dissolve the chili paste. Add the mushrooms and cook for 1-2 minutes or until mushrooms are done.

Add the shrimp and cook just until done: 30 seconds to a minute, depending on the size. Turn off the heat. Let the soup cool slightly until all bubbling has stopped, then add lime juice while stirring (this will minimize curdling). Stir in sawtooth coriander or cilantro, then taste and adjust seasoning as needed.

To serve, you can pour the soup over rice or noodles for a main dish, or without for a side. Enjoy!

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Notes:

1) There are a couple of versions of Tom Yum soup. Some have clear broth, and some have creamy broth. It may be served with shrimp, chicken, or tofu. It always has the same components: lemongrass, kaffir lime leaves, and galangal. It is often served as a side dish, but rice or noodles can be added to make it the main course. 

2) The portions are on the smaller side for a main dish, so wok-fry some veggies or make some extra shrimp to round out the meal.

3) I alternated between recipes from Hot Thai Kitchen and The Woks of Life for this soup.